2.5cupsstrawberries and rhubarbany ratio, roughly chopped
2Tablespoonsunsalted buttercold, cut into small pieces
Preheat oven to 350 degrees and prepare a 13x9 cake pan.
In a medium bowl, mix together flour, baking powder, baking soda and salt.
In the bowl in the stand mixer, beat together butter and sugar until creamy and light. Add eggs, one at a time until incorporated. Add 1/3 of flour mixture to butter and sugar, mix on low speed until just combined. Add 1/2 of the sour cream, again mixing at low speed until just combined. Repeat -- adding flour, sour cream, then flour again, mixing until just combined after each addition.
Spread mixture into prepared cake pan and sprinkle with fruit.
Make streusel topping: in a small bowl combine brown sugar, cinnamon, flour and butter. Mixing with your fingers to distribute butter and a fine crumb forms. Sprinkle on top of cake. Bake cake at 350 30-35 minutes. Test for done-ness by inserting a cake testing. It will come out clean when the cake is done. Allow cake to cool. Serve warm of at room temperature.
This is a lovely basic cake recipe. Keep this one tucked away for safe keeping and pull it out all summer long to take advantage of fresh summer fruit - peaches, blueberries, plums, options are endless.